BAGARA-E-BAIGAN

Ingredients

Baingan (Brinjal)  6

Oil ¼ cup

Onions ½ cup

Ginger and garlic paste  ½ tsp

Grated coconut  ¼ cup

Coriander Seeds 1 tbsp

Cumin  2 tsp

Sesame seeds  2 tsp

Tamarind paste  2 tsp

Salt  - To taste

Turmeric  ¼ tsp

Red pepper powder  ½ tsp

Curry leaves  8 

Coriander leaves  - for garnish

Ghee 1 tbsp

Cashew  &nbsp1 tsp

Almonds  1 tsp

Dried Apricots  1 tsp

Khoya  1 tbsp

Method

Slit the bargains and deep fry over high heat, till glossy and a little tender. Remove from oil and keep aside. Grind the coconut and the roasted coriander, cumin and sesame seeds together, using a little water. Heat the 1/4 cup oil and ghee, saute the onions, ginger and garlic till onions are soft and a little transparent. Add curry leaves and turn around, then the ground mixture and sauté till the fat separates. Add chopped Cashews, almonds and Apricots into it. Add the tamarind paste, salt, turmeric, red pepper and mix well, fill add the bargains with the mixture. Turn around a few times. Add about a quarter cup water and Khoya, bring to a boil and simmer, covered, for about 5 minutes. Serve hot garnished with the coriander, mixed nuts and grated  khoya .

Khoya  100g

Cashew  100gm

Gulkand  40g

Sugar  500 ml

Full fat milk 1 kg

Saffron  ½ tsp

Cardamom ½ tsp

Method

Take a heavy bottom khadai and bring the milk to a boil, reduce it. Add the fine paste of cashew and cook it well. Add the khoya and sugar into it. Sprinkle the saffron and cardamom into it. Mix it well and cool. Once cooled, roll out the mixture. Add ghulkand in it and roll over it forming tube like rolls. Rest it for half an hr in the fridge and slice it accordingly. Garnish with saffron threads.

Recipes from Taj Fort Aguada Resort & Spa

Ingredients for Anjeer Roll

Figs  &nbsp100 gms

Sugar  25 gms

Readymade mawa  50 gms

Cashewnut powder 50 gms

Ghee  1 tsp

Cardamom powder  1 pinch     

Poppy seeds  &nbsp1 tblsp

Ingredients for Kalakand

Milk  500 ml

Sugar  20gms

Ghee 1tsp

Cardamom powder  1 pinch

Method for&nbspAnjeer Roll

Soak figs in water for two hours, and strain. Once strained paste the figs. Add ghee in a kadhai and cook the fig paste. Once the figs are cooked, add cashewnut powder and cook. Place it on a plate to cooldown. Once cooldown, figs paste is made as sheets. Roast the poppy seeds and keep aside. Add mixed nuts and cardamom powder in the mawa. Stuff the mawa inside the sheets of the figs and roll it. Add food color of green to the mawa before stuffed and rolled. Spread the poppy seeds and roll the fig rolls once again on the poppy seeds and set it in the fridge. Set it in the room temperature for two hours. Slice the required thickness of the rolls and serve.

Method for Kalakand

Cook the milk and add sugar after boiling. Reduce and dry the milk, and cardamom powder and ghee. Mix it thoroughly and set it on a tray. Cut into deserved slices after two hours once set. 

Recipes by Chef Ram Kripal of Taj Holiday Village Resort & Spa, Goa